February 16th, 2008

Chickpea (garbanzo bean) soup - rescuing failed hommous

One of my favourite food blogs recently linked to this post on pinchmysalt.com.

The post is about the author salvaging some failed, too-liquidy hommous by making it into a soup. I thought it was relevant to this community because every so often someone posts here about ruining hommous!

(One of the ingredients suggested by the author is chicken stock, but of course that is an ingredient that is easy to substitute.)


Text under cut, although you'd be better off visiting the link providedCollapse )

Baking Abroad

I'm currently spending the semester abroad in Germany. I've met another vegan and we've decided that, because we've been sweet deprived since we got here, that we are going to have a three course dessert meal. We're starting out with chocolate fondue (bread is an appetizer...). Then we're having a 'pizza' with peanut butter cookie dough crust, chocolate sauce and a yet to be determined topping. Then we're finishing with a chocolate cake with vanilla frosting.
BUT we have come across some difficulties with Germanizing American recipes. I have baking soda from the states, but there are a couple of ingredients that are apparently impossible to find here. I found some alternatives, but I was wondering if anybody had any advice with using them. This is the recipe I'm using: http://vegweb.com/index.php?topic=6686.0


Vanilla extract: I could only find "Essence of Vanilla". Is this like imitation vanilla extract, or is it different? Should I use the same amount or will that make it too bitter/chemically/anything else?

Essig Essenz: It's clear and it smells like vinegar and translates to vinegar essence. It's advertised for salads. Anyone know if this is a lot different than white vinegar?

German flour is tougher than its American counterpart. Advice on not screwing up the texture too much?

Thanks a lot!

What's for dinner?

This week, chez-moi...

Pumpkin Ziti with carmelized onion and sage bread crumb topping
Apple pancakes and vegan breakfast sausage (the 3 year-old's pick)
V'con chickpea cutlets and leftover sweet potato gratin
Veg burgers and oven sweet potato fries
Minestrone and bread
Red Beans and Rice with soyrizo
Queen Sheba for Ethiopian 

How about you?
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